Zeki Berk,
Zeki (Technion, Israel Institute of Technology, Haifa) Berk
Citrus Fruit Processing
Paperback Engels 2016 9780128031339Levertijd ongeveer 9 werkdagen
Gratis verzonden
Samenvatting
Citrus Fruit Processing offers a thorough examination of citrus—from its physiology and production to its processing, including packaging and by-product processing. Beginning with foundational information on agricultural practices, biology, and harvesting, Citrus Fruit Processing goes on to describe processing in the context of single-strength juices, concentrated juices, preserves, and nutrition. New technologies are constantly emerging in food processing, and citrus processing is no different. This book provides researchers with much-needed information on these technologies, including state-of-the-art methodologies, all in one volume.
Specificaties
Lezersrecensies
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Inhoudsopgave
<p>Chapter 1: Introduction: history, production, trade, and utilization</p> <p>Chapter 2: Morphology and chemical composition</p> <p>Chapter 3: Biological aspects of citriculture</p> <p>Chapter 4: Agricultural production practice</p> <p>Chapter 5: Diseases and pests</p> <p>Chapter 6: Postharvest changes</p> <p>Chapter 7: Packing house operations</p> <p>Chapter 8: Production of single-strength citrus juices</p> <p>Chapter 9: Production of citrus juice concentrates</p> <p>Chapter 10: By-products of the citrus processing industry</p> <p>Chapter 11: Miscellaneous citrus products</p> <p>Chapter 12: Shelf life of citrus products: packaging and storage</p> <p>Chapter 13: Nutritional and health-promoting aspects of citrus consumption</p> <p>Chapter 14: Quality assurance and authentication</p>
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